Mango Coconut Chia Pudding

Mango Coconut Chia Pudding is a dairy-free, gluten-free, refined sugar-free, healthy dessert made with fiber rich chia seeds, rich coconut milk, real maple syrup, coconut and fresh mango. This mango chia seed pudding is a high-fiber, plant-based treat that is perfect for meal prep, clean eating, or a healthy snack.

I love perusing the aisles of Whole Foods and drooling over the healthy beautiful foods. One of my favorite things is their coconut milk chia pudding….except the hefty price tag! It’s $6 per serving so it can add up quickly. I went home to figure out how to enjoy it at home for a fraction of the price. This Mango Coconut Chia Pudding tastes even better than the Whole Foods chia pudding, checks all of the boxes and is oh so good. 

The beauty of this dessert is that you eat it with zero guilt. Chia seeds are naturally high in Omega-3’s and fiber, which keeps you full and satisfied longer. Coconut Milk from the can adds a creamy richness to the pudding. Real maple syrup or honey is used which adds a natural sweetness. A touch of vanilla gives it a warm rich flavor. The coconut chia pudding is topped with fresh mango for tropical sweetness.

The key to making homemade chia pudding is to refrigerate it for at least 2-4 hours to give the chia seeds time to expand and soak in all of the coconut milk. The chia seeds turn from hard seeds into a soft, creamy, melt-in-your-mouth pudding.  You can make this in the evening and refrigerate it overnight and eat it as a healthy breakfast, snack, or dessert throughout the day.  When I am eating healthy, this is my go-to snack because it curbs my cravings for sweets and has so many health benefits as well.

It works best to add the fresh mango slices when you are ready to serve the mango coconut chia pudding. It can be layered into jars or placed into a small bowl. Top with unsweetened coconut flakes and fresh mango slices for a tropical treat.

Coconut Mango Chia Pudding Ingredients:

What ingredients do you need to make homemade chia pudding? You only need 6 ingredients and you will have the best coconut chia pudding.

• Chia Seeds: These tiny superseeds absorb 10x their weight in liquid, turning into a tapioca-like pudding. They are rich in omega-3 fatty acids, fiber, and plant protein.
• Canned Coconut Milk: Use full-fat canned coconut milk for dessert-like creaminess. Use light coconut milk for a lighter version.
• Real Maple Syrup: Use all-natural, real maple syrup for a refined sugar-free sweetener. May also use honey as well. You can also substitute coconut sugar or raw sugar.
• Vanilla Extract: Adds warmth and flavor.
• Salt: To balance out the sweetness.
• Fresh Mango: Cut into cubes and layer in the chia pudding.
• Unsweetened Coconut Flakes (optional)

How to make Coconut Chia Pudding:

1. Mix the chia pudding ingredients. In a bowl or jar, combine chia seeds, coconut milk, real maple syrup, vanilla, and salt. Stir very well (or shake in a mason jar) to prevent clumps.
2. Let it rest. Let the mixture sit for 5 minutes, then stir again to break up any lumps.
3. Chill and set. Cover and refrigerate for at least 2 hours, ideally overnight. This gives the chia seeds time to absorb the liquid and form a thick, pudding texture.
4. Add Mango. Layer fresh mango cubes on top or layer them in. Add unsweetened coconut flakes for some texture.

Frequently Asked Questions:

How long does chia pudding last?

• Up to 5 days in the fridge in a sealed container. Add mango when ready to eat for best texture.

Can I blend the pudding?

• Yes! Blend after setting to get a smooth and creamy mousse-like texture.

Can I use frozen mango?

• Absolutely. Thaw and dice, or blend into a purée.

Why is my chia pudding too runny?

• Not enough chilling time
• Didn’t stir after 5–10 minutes

Can I make it high-protein?

• Yes! Add ½ scoop vanilla protein powder or Greek yogurt before chilling.

Healthy Snacks:

Greek Yogurt Breakfast Bowls with Toppings

Easy Smoothie Bowl Recipes (4 ways)

Back to School Kids Lunch Ideas

Healthy Juice Cleanse Recipes

Happy healthy eating, my friends! xo